Due to its convenience and ease of use, many households have a microwave oven. Besides grilling and cooking, reheating meals is a common function. However, it's important to note that some vegetables are not suitable for microwave heating.
Broccoli
is one of the most common microwave foods. However, a study published in the *Journal of Food Science and Agriculture* found that cooking broccoli in a microwave can reduce its antioxidant content by up to 97%. In contrast, cooking broccoli on a gas stove only reduces its antioxidants by 11%.
Asparagus
Fresh asparagus is rich in various antioxidant nutrients, including vitamin C. A new study published in the *Scandinavian Journal of Agricultural Science* found that microwave heating causes vitamin loss in asparagus. This is because vitamins C and B are water-soluble, making them less stable and easily destroyed by water, heat, and light.
Garlic
A study published in the *Journal of Nutrition* found that microwaving garlic for just one minute can destroy its active allyl sulfur compounds, thereby losing its anti-cancer properties. Finally, Song Xin, a dietitian from Beijing Chaoyang Hospital, reminds that most vegetables, especially leafy greens, may suffer from excessive nutrient loss when heated in a microwave, as nutrients like vitamin C in vegetables are sensitive to light and heat. On the other hand, the nutritional loss is minimal when meats, eggs, and staple foods are heated in a microwave.